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German Potato Salad

German potato salad made with tender Yukon gold slices and a tangy vinegar bacon dressing. This traditional kartoffelsalat recipe gets its signature flavor from simmered broth-vinegar sauce and crispy bacon.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: German
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes Slice for even cooking and a classic tender bite.
Bacon and aromatics
  • 8 slices bacon Cook until crisp and reserve drippings for flavor.
  • 1 onion Dice small so it softens quickly in the drippings.
Dressing
  • 0.75 cup chicken broth Adds savory depth to the vinegar dressing.
  • 0.33 cup white vinegar Keeps the salad tangy without tasting sharp when balanced.
  • 2 tbsp sugar Balances the vinegar.
  • 1 tbsp Dijon mustard Helps emulsify the dressing.
  • 1 tsp salt Seasoning for potatoes and dressing.
  • 0.5 tsp black pepper Freshly ground preferred.
Finish
  • 0.25 cup fresh parsley Chopped; added at the end for bright color.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Boil the potatoes
  1. Bring a pot of water to a boil and cook sliced Yukon gold potatoes until tender, about 15 minutes. You’ll know they’re ready when a knife slides in easily with minimal resistance.
Drain
  1. Drain the potatoes thoroughly and return them to the pot off the heat. Letting excess steam escape helps the dressing coat without turning watery.
Cook bacon and soften onion
  1. Cook the bacon in a cast iron skillet until crispy, then reserve the drippings. Add the diced onion to the same skillet and sauté until soft, about 5 minutes.
Simmer tangy dressing
  1. Stir in chicken broth, white vinegar, sugar, Dijon mustard, salt, and black pepper, then simmer until the flavors meld, about 10 minutes. The mixture should look slightly reduced and well-seasoned.
Combine
  1. Crumble the crispy bacon into the drained potatoes. Toss gently so the bacon distributes evenly throughout the warm salad.
Dress and finish
  1. Pour the hot bacon-vinegar dressing over the potatoes and toss gently to coat. Serve immediately while the salad is warm and glossy.
Add parsley
  1. Sprinkle chopped fresh parsley over the warm German potato salad and toss lightly again. The parsley should stay vivid green for best flavor.

Notes

For the best texture, slice potatoes evenly so they cook at the same rate, then keep them warm while dressing simmers. Refrigerate leftovers in a sealed container up to 3–4 days; reheat gently on the stove or in short microwave bursts with a splash of broth. Freezing is not recommended because vinegar-dressed potatoes can become grainy. For a lower-fat option, use turkey bacon or reduced-sodium bacon, and increase broth by 1–2 tbsp if the drippings are less plentiful.